Chocolate Chip Cheesecake With Chocolate Topping

chocolate chip cheesecake baked in a pie dish
Diana Rattray
  • Total: 55 mins
  • Prep: 10 mins
  • Cook: 45 mins
  • Servings: 10 to 12 servings
Nutritional Guidelines (per serving)
322 Calories
25g Fat
20g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 322
% Daily Value*
Total Fat 25g 32%
Saturated Fat 14g 68%
Cholesterol 70mg 23%
Sodium 179mg 8%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 7%
Protein 5g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a delicious chocolate chip cheesecake with a chocolate wafer cookie crumb crust and chocolate glaze topping. The recipe calls for a springform pan, but a deep-dish pie plate would work as well.

The cheesecake is baked in a chocolate cookie crumb crust and extra chocolate chips and cream make up a delicious ganache.

Ingredients

Steps to Make It

  1. Heat the oven to 350 F/180 C/Gas Mark 4.

  2. Combine the chocolate cookie crumbs and butter; stir to blend thoroughly. Firmly press the crumb mixture evenly over the bottom of a 9-inch springform pan. Bake the crust for 5 minutes.

  3. In a mixing bowl with an electric mixer, beat the cream cheese until light and fluffy; gradually add the sugar, beating well. Add eggs, one at a time, beating after each addition.

  4. Stir the vanilla and 2/3 cup of the chocolate chips into the batter.

  5. Pour the cream cheese mixture into crust. Bake the cheesecake for 40 minutes; turn the oven off and leave the oven door ajar. Leave cheesecake in the oven for 30 minutes.

  6. Remove the cheesecake from the oven and let it cool on a wire rack.

  7. Cover the cheesecake and place it in the refrigerator for at least 4 hours, or until thoroughly chilled.

  8. Melt the remaining 2/3 cup chocolate chips in top of double boiler; gradually stir in whipping cream. Stir over low heat until thickened and smooth. Remove from heat and spread or drizzle over the cheesecake. Chill thoroughly before serving.